To prepare the pork

1. Slice the tenderloin into 1-inch (2.5cm) rounds.
2. Place a round inside of a plastic bag and pound until you have achieved 1/4″-1/8″ (.35-.65cm) thickness. Repeat with the remaining rounds.
3. Set out three shallow bowls.
4. Season the flour with salt and pepper in one of the bowls. Combine the milk and egg in another and, finally, the paprika-seasoned breadcrumbs in the last one.
5. Heat about 2TB of olive oil in a pan over medium heat.
6. Dredge the pork through the flour first, followed by the egg mixture, and then the breadcrumbs.
7. Sauté the pork in the hot oil, working in batches, for 3-4 minutes each side or until cooked through. If necessary, take a paper towel between batches and clean out the pan to remove any burned bits and pieces. Allow the fresh oil to come to a shimmering point before adding the meat.
8. Set the prepared cutlets aside and keep warm.

To prepare the sauce

1. Lower the heat to medium low. In the same pan, add a bit of olive oil and allow it to heat up. Add the minced shallots and let sweat for a couple of minutes. Stir often, scraping up any brown bits from the pan. Do not let them brown.
2. Deglaze the pan with the chicken broth. Stir scraping up any remaining brown bits on the pan. Increase the heat to medium and let the broth and shallots come to a boil and reduce slightly. Stir in the beer and let simmer and reduce slightly or about five minutes.
3. Stir in the heavy cream, mustard, and dill (or parsley.) Let the cream bubble to thicken the sauce. Let it “bubble” over medium heat until the sauce has thickened. Keep an eye on it or the cream will boil over!
4. Finish off with a pat of salted butter. Season to taste.
5. Spoon the sauce over the prepared pork cutlets. Serve with a nice German lager.